What's for dinner?

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Feb 14, 2021 | 9:35 pm

#3811

gaobest

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Borrowed 2 fondue sets from school parents yesterday and...

cheese fondue - gruyere and Vacherin freibourgeois cheeses with white wine (gotta refrigerate to reuse)
fondue dipping - ciabatta bread & apples
beef kielbasa sausage (Costco)
onions & shallots sautéed with white wine

Dark chocolate fondue (4 chocolate bars)
fondue dipping - Angel food cake; marshmallows; banana; pineapple; marshmallows; pretzels

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Feb 14, 2021 | 10:03 pm

#3812

corky

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Quote:

Originally Posted by gaobest

You had me at Gruyere . What a wonderful meal.

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Feb 14, 2021 | 10:12 pm

#3813

Finkface

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Quote:

Originally Posted by corky

Is it a bad thing when you live alone & your dinner takes 3 plates?.I have leftovers .
Roasted potatoes with herbs de provence
Asparagus with hollandaise which was way too thin because my butter exploded in the microwave so I didn't have enough. What a mess.
Grilled rib eye with garlic, thyme butter.
St Francis Cabernet ....California

What an amazing looking meal. Corky, you are the FT champ. You create beautiful, delicious looking meals every night. Multi course beauties, always something different. I want to hire you as my full time cook.

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Feb 14, 2021 | 10:31 pm

#3814

Eastbay1K

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Frozen dim sum tonight. TJs siu mai and char siu bao. Lazy. Tasty enough. Blue Ox red blend to accompany.

Feb 14, 2021 | 10:48 pm

#3815

corky

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Quote:

Originally Posted by Finkface

WOW...what a nice thing to say. Thank you but there are some amazing looking and sounding dinners on here that put me to shame--I am not even close. I am eating cheese and crackers for dinner many nights or yogurt with chocolate chips & whipped cream in the can (with an extra squirt in my mouth) a lot of the time too.

braslvr likes this.

Feb 15, 2021 | 12:51 am

#3816

gaobest

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Quote:

Originally Posted by corky

You had me at Gruyere . What a wonderful meal.

Aww thanks. Cleaning the dried cheese on the fondue cooker is a tad challenging.

Quote:

Originally Posted by corky

yummy. Sorry about the butter! Gorgeous rib eye. And 3 plates is all good!

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Feb 15, 2021 | 6:39 am

#3817

JBord

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Quote:

Originally Posted by corky

Anyone who makes a fabulous dinner every night, completely foregoing things like microwaved hot dogs, frozen pizza, Whoppers with cheese (or whipped cream from the can) isn't really living. I'd be willing to bet that even some of the most famous chefs (maybe not the French ones!) do this sometimes.

Anyway, I agree there are lots of great meals pictured and described in this thread. I participate in this thread not because I'm so proud of what I'm having for dinner but because other posters occasionally inspire me to try something new or something I had forgotten I liked.

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Feb 15, 2021 | 9:12 am

#3818

BamaVol

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Quote:

Originally Posted by EkekoBWI

Zahav cookbook's twice-cooked eggplant. It's not every recipe that encourages you to intentionally burn something. Tasty.

I’m a sucker for burnt flavors. Mrs BV gets pissed when I make popcorn or toast. I search through the nuts in a can to come up with the burned ones. I may cook a rare steak but I try like hell to char as much of the outside as I can.

I’m curious about the recipe. I have an eggplant in the fridge but probably none of the other ingredients.

Feb 15, 2021 | 11:37 am

#3819

gfunkdave

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Quote:

Originally Posted by BamaVol

Have you tried dark russet potato chips? They are all the delightful dark brown color. Cape Cod and Trader Joes have them.

Feb 15, 2021 | 12:06 pm

#3820

Yahillwe

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Quote:

Originally Posted by bensyd

The mixture on top isn't strictly traditional, but it's what I stuffed the rump involtini with and it was nice because the parsley and lemon zest cut through some of the fat. I think Nonna Maria (my Campanian cousins' grandmother who taught me this beautiful recipe) would be proud of my effort, even if she might not agree with the stuffing as a garnish.

Could you be kind and share the recipe for this delicious pasta. Please.

Feb 15, 2021 | 2:19 pm

#3821

StuckInYYZ

Join Date: Jan 2015

Posts: 3,733

Quote:

Originally Posted by gaobest

Seeing this made me want to try Bagna Cauda... Wanted to try it after it was mentioned in a cooking show but every time I start thinking about it, I get distracted with something else. I think it'd be awsome paired with some sort of cheese and some bread (as well as a few vegetables)...

Feb 15, 2021 | 2:54 pm

#3822

BamaVol

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Quote:

Originally Posted by gfunkdave

Have you tried dark russet potato chips? They are all the delightful dark brown color. Cape Cod and Trader Joes have them.

I will look. We have no TJ but Publix carries Cape Cod products.

Feb 15, 2021 | 4:44 pm

#3823

Eastbay1K

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4 lbs. of pork shoulder I've cut up, which were marinating in chiles en adobo for a while are now in the Instant Pot, along with a bunch of unyens, garlik, and sellanchro stems, and a bit of chikun stock.

I'll probably open a can of black beans and smash them up with some herbs and spices to accompany.

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Feb 15, 2021 | 6:18 pm

#3824

gaobest

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Quote:

Originally Posted by StuckInYYZ

ooh. I love anchovy - it’s like an anchovy version of the Americanized artichoke heart & spinach dip served at CPK :-)
hope you can make it. I’m tempted.

Feb 15, 2021 | 7:02 pm

#3825

StuckInYYZ

Join Date: Jan 2015

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Quote:

Originally Posted by gaobest

ooh. I love anchovy - it’s like an anchovy version of the Americanized artichoke heart & spinach dip served at CPK :-)
hope you can make it. I’m tempted.

I would love to, but I'm missing a few things including a few fondue pots.

Maybe I can improvise something...

Then it's the raclette I need to figure out. (way too much rich food now)